20 minutes before the end of the rise, preheat the oven to 375 F.īake the loaf for 30 to 35 minutes until nicely browned. Place the dough log seam side down in the greased loaf pan, cover the pan loosely with lightly greased plastic wrap and let rise until the dough is domed about 1 inch above the edge of the loaf pan, about 60 minutes. Place another 2 spoonfuls on a flat surface and roll the top of the dough into the seeds so they stick. For the everything bagel bread sprinkle a spoonful and knead into the dough. For the cinnamon swirl, spread the cinnamon sugar mixture on the rectangle and roll as is. (OPTIONAL) If adding other flavorings such as the cinnamon swirl, or everything bagel bread this is the time to do so. Flatten the dough into a rectangle and roll into an 8 inch log (to fit the loaf pan). Grease an 8 1/2" by 4 1/2" loaf pan with butter or cooking spray. Cover with saran wrap and let rise until doubled, about 45-60 minutes. Once done kneading, grease the mixing bowl and add the dough. Additionally, pull off a small piece and see if it can be gently stretched until slightly translucent, this is known as a gluten window. Knead the dough until it is completely smooth and no longer sticky. I advise setting a timer to make sure ample time is spent kneading. Once rested, turn the dough out onto a counter and knead for 8-10 minutes. Cover with plastic wrap and let the dough rest for 20 minutes so it is easier to work with. Begin mixing the dough with your hands just until no dry flour remains and a shaggy dough has formed. Once the yeast is proofed, add in the milk and yeast mixture along with the melted butter. Meanwhile, add the flour, sugar, and salt to a large mixing bowl. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded. Note: Proofing is done to test the viability of the yeast. Let stand for 5-10 minutes until a light foam surfaces and little bubbles are visible. Ideally the temperature is between 95-105 F to help the yeast proof. Warm the milk in the microwave for 40 seconds. I prefer using all skim or 1% milk.ġ part Morton's Coarse Kosher Salt (or flakey salt) *Note: Some recipes you see will use a liquid mixture of half whole milk with half water. Ingredients for 1 Loaf (recipe can be doubled):ģ60 g Bread Flour (all purpose works too)
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